CookEat Recipe
Carrots Bourgeoise
Tender halved carrots in a parsley-flecked butter-milk sauce. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-0265. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : The printed hot-water alternative is selected. Four whole black peppercorns are the explicit editorial spice interpretation; strain them out and transfer only carrots into the thickened sauce. Cook to tenderness without adding unprinted salt. Limites : Carrot sizes, evaporation, strained cooking-liquor volume and finished sauce yield are unknown. Black peppercorn interpretation is editorial; no new salt or broth batch.
Method
Steps
Step 1
Scrape and pare twelve small sound carrots, cut each lengthwise in half and wash.
Step 2
Put the twenty-four carrot halves in a saucepan with FOUR whole black peppercorns, one teaspoon fine sugar,14 g butter and 710 mL HOT WATER, the selected printed alternative to broth. Cover and cook briskly for fifteen minutes as a guide until thoroughly soft.
Step 3
In a separate saucepan heat 21 g butter with one tablespoon flour. Strain the actual carrot cooking liquor into this roux, keeping the peppercorns OUT, add 120 mL hot milk, mix and bring to a boil.
Step 4
Transfer carrots only into thickened sauce, add one teaspoon chopped parsley and mix gently without mashing. Boil for printed five minutes more and serve in a hot deep dish.
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